Backbone Stew

Ingredients

• 5 lbs pork backbone (have butcher cut into 2" squares)
• Black pepper, white pepper, red pepper and salt to taste
• 1½ C water
• 1 C oil
• 2½ 2-inch pieces lemon peel
• 2 onions chopped
• 1 can Rotel tomatoes
• 2 bell peppers chopped
• 3 ribs celery chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 7 C chicken stock

Directions

1. Combine the dry seasonings and sprinkle over meat. Add leftover to flour.
2. Heat oil and add meat, browning on all sides. Remove meat and all but ½ C oil and add flour, making a golden brown roux.
3. Add onions, bell pepper and celery and let wilt.
4. Heat chicken broth in a large pot. Add roux, Rotel tomatoes, and lemon peels, Simmer about one hour stirring occasionally. If stew becomes to thick add one cup of water
5. Serve over hot rice.